Pad Thai

Nailing a Recipe and Counting Down

What recipe would you like to nail once and for all. Here’s mine. It feels good!

Pad Thai!

What recipe do you hope to nail? What recipe do you keep trying but it isn’t completely right? Pad Thai was my one recipe I needed to nail and recently did it. Congrats are in order. In the past I had made Pad Thai but it never quite made the bar that I was comparing it to until last week.

I grew up in Darwin and a regular treat of ours was to go to Parap market on a Saturday and grab ourselves a Pad Thai each, we would go to East point and eat it overlooking that aqua blue ocean and were never sure if the sweat was coming from the super hot chilli we asked for or the crazy temperatures up there. Growing up in Darwin, Thai and other South East Asian food was second to none. I really had a high bar to reach in my re-creations.

This recipe is super close to the ones I had in Darwin, I did pump it with extra veg though as I love more veg than noodles. Can’t wait to make it again which is exciting as in the past when I made a Pad Thai and it just wasn’t quite right it took me years and sometimes a full decade before I would attempt it again.

Yay for Pad Thai and all those wonderful Saturdays at East Point (Anyone reading this from Darwin remember the name of the Pad Thai Walla at Parap Markets? - he was a cool character).

Enjoy everyone. I used organic flat rice noodles, some made with white rice and some made with black rice. Worked a treat.

Pad Thai

Ingredients

200g flat noodles

2 tbsp oil

2 green spring onions sliced

2 garlic cloves minced

1-2 hot chillies or none, up to you

2 carrots julienned

200g green beans finely cut

½ broccoli cut into florets

1 zucchini or 1 red capsicum julienned

Sauce

Juice 1 lime

1tbsp tamari

2 tbsp fish sauce

1-2 tbsp maple syrup

Garnish

Fresh coriander preferably but I only had mint

1 cucumber julienned

¼ cup peanuts – but I used walnuts instead

Method

1. Cook the noodles as per packet instructions. Be sure to cool them down with water after they have cooked so they don’t keep cooking. You want the noodles to be al dente.

2. Mix the sauce ingredients together.

3. Heat the oil in the wok and fry the onions and garlic for a few minutes then add all of the veg and cook for up to 5 minutes. You want them to be still crunchy.

4. Add the sauce and stir until it heats up and fold in the noodles until heated through. Will only take a few minutes.

5. Garnish with walnuts, coriander and cucumber.

# If you make this recipe please share on facebook or instagram to #veetsvegancookingschool

The Countdown Is On

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Come and join this varied and fabulous training. The group will be small so you will receive very individualized attention.

Have a great week everyone

With gratitude Veet

Categories:Mains

Tags:Noodles broccoli carrots Fish sauce Walnuts